My mom is a very gifted woman with a lot of different talents and skills that span across a variety of things- be it art, writing or comedic timing and quick wit- but it’s especially true when it comes to the culinary arts. From elaborate cake decorating to putting together four-course meals on ridiculously short notice- she’s always seemed the most comfortable and confident when she’s making food or experimenting with new recipes (many of which are ones I send her way.)
And while my mom is always up for baking/cooking something new- she does have more than a handful of recipes she falls back on when time or available ingredients are limited- something she learned when helping care for her younger siblings while growing up and then perfected when raising my older brothers and I over the years.
One of her recipes, a 3-ingredient casserole that takes about 30-40 minutes to prep and bake- is one of my favorites- and is also a dish I’ve whipped up on my own during quarantine when I haven’t had the time, patience or the stamina to make it to the grocery store during this ongoing pandemic.
If you like potato chips, you’ll love this one.
WHAT YOU’LL NEED:
- 2 cans of solid white albacore tuna (I use Starkist- but you can choose any brand of tuna you prefer!)
- 2 cans (10.5 ounces) of Campbell’s condensed cream of mushroom soup
- 1 bag (8 ounces) of crushed potato chips, with a cup set aside for topping
WHAT YOU’LL DO:
1. Preheat oven to 350°F.
2. Drain the cans of tuna of excess water. Using a fork, flake both cans of tuna into a non-stick 2″ high baking pan or glass casserole dish. Once finished, pour in the 2 cans of condensed cream of mushroom soup and add in the crushed potato chips. Mix well using a large spoon or spatula.
3. Smooth the mixture to cover the base of the pan/dish. Sprinkle the cup of crushed potato chips that have been set aside on top of the mixture and cook for approximately 25-30 minutes- or until you see the casserole starting to bubble at the surface.
4. Carefully remove the casserole from the oven and let cool before serving.
Obviously you can season the casserole with whatever you want and whatever you have available- but it’s a delicious, warm, crunchy dish to whip up and bake for yourself or your family when you don’t want to order takeout or make anything too time-consuming or elaborate (believe me- I know there are just same days when we do NOT have it in us to do much other than lounge and rest.)
And a special thanks to my mom for teaching me a pandemic-appropriate recipe all those years ago. Who knew it would come in handy these days?